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Recipe Tags: Time To Make Course Main Ingredient Preparation Occasion Low Protein Side Dishes Eggs Dairy Vegetables Dinner Party Summer Vegetarian Cheese Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Egg Free Healthy 2 Free Of Something Low In Something Greens Chard Tomatoes Brunch 4 Hours Or Less

Swiss Chard With Beets Goat Cheese And Raisins

The sweetness of the beets and raisins combines nicely with the cheese and the bitterness of the greens. This recipe is from epicurious.com, but i modified it a bit. (this recipe takes 1.5 lbs. Red beets - about 3 large). I'll add it to the edited ingredient list, too, but i don't think it will accept the edit as quickly as adding this info to this section.

Steps

Preheat oven to 400 degrees.
Wrap beets individually in foil.
Roast until beets are tender , about 1 hour.
Cool.
Peel beets and cut into 1 / 2-inch cubes.
Fold swiss chard leaves in half lengthwise and cut stalks away from leaves.
Cut leaves coarsely into 1-inch pieces.
Slice stalks thinly crosswise.
Reserve stalks and leaves separately.
Cook chopped leaves in large pot of boiled salted water until just tender , about 1 minute.
Drain and reserve.
In a small pan , toast pine nuts.
Set aside.
Heat oil in heavy large pot over high heat.
Add sliced stalks.
Saute until starting to soften , about 8 minutes.
Add onion and next 3 ingredients.
Saute 3 minutes.
Add drained tomatoes and 1 cup raisins.
Reduce heat to medium and simmer until vegetables are soft , stirring occasionally , about 15 minutes.
Add chard leaves to pot.
Stir to heat through.
Remove from heat.
Add lime juice and stir to blend.
Season to taste with salt and pepper.
Transfer chard mixture to large p.

Ingredients

swiss chard, olive oil, red onion, green onion, garlic cloves, jalapeno chiles, diced tomatoes with juice, golden raisin, golden raisins, fresh lime juice, soft fresh goat cheese, pine nuts